November 3rd-6th 2022

Join Hand Hewn Farm at Shirefolk Farm for this 4-day Hog butchering and Charcuterie workshop. Starting with a live hog and ending with pâté and prosciutto and everything in between. This workshop is built to offer students the full spectrum of the pig. From raising pigs to on-farm slaughter and butchering and into the wonderful world of cured meats at home.

Option 1 (Nov. 3rd – 6th): All-access for 4 days, all meals included. From Slaughter on day one to salami and prosciutto on day 4.

Option 2 (Nov. 4th -6th): 3-days of the workshop that includes American and European style butchering, fresh meat cooking and packaging, salami making, whole muscle curing, cold smoking, culinary uses of the skin, and bones, and pâte production.

Option 3: (Nov. 5th-6th): The last 2 days of the workshop focus strictly on value-added products from the pig. We will discuss the best uses of all the different types of meat and fat that come from the pig and how to make the highest quality cured meats from your own home or farm.